Notes
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- When mixing dry ingredients with wet, it’s important not to overmix the dough or it will be tough.
- I found that rolling the dough into a log and slicing it helps the filling stay inside the cookies. While if you make it in crescent roll shapes, more filling will leak while baking.
- It’s also important not to use too much jam in the filling. The layer should be very thin. If you put too much, the jam will simply leak and burn.
- Brushing the cookies with egg wash and sprinkling with course sugar is optional. This step helps to give more color and texture.
How to store. You can keep them in an air-tight container at room temperature for up to a week.
How to freeze. There are a few ways you can freeze them:
- Freeze the dough. After you divide the dough and flatten it into disks, you can freeze it for up to 3 months. To thaw, leave it in the refrigerator overnight.
- Freeze unbaked cookies. You can assemble the cookies with the filling and cut them in pieces. Then put them on a baking sheet and put in the freezer for about 2 hours to freeze completely. Then transfer to a zip-lock bag and freeze for up to 3 months. Thaw on a baking sheet with parchment paper at room temperature before baking.
- Freeze baked cookies. After they are cooled off completely, transfer them to an air-tight container or a zip-lock bag and freeze for up to 3 months.
